Super-Simple Picnic Potato Salad

Frozen hash browns are the key to this convenient recipe. No picnic is complete without potato salad!

–

Save & Share

Servings 16

false

( 0 ) Ratings

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

ad90d506-a0ec-4d67-a9ab-715b77a31af0

ingredients 11
Prep Time 45 min
Total Time 5 hr 45 min

Ingredients

1: bag (32 oz) frozen southern-style diced hash brown potatoes

1/4: cup water

2: tablespoons cider vinegar

1: tablespoon yellow mustard

1 1/2: teaspoons salt

1/4: teaspoon pepper

5: eggs

1: cup mayonnaise or salad dressing

1/2: cup chopped celery

1/3: cup chopped onion

: Paprika, if desired

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 In ungreased 3-quart microwavable bowl, mix frozen potatoes and water; spread evenly in bowl. Cover tightly with microwavable plastic wrap. Microwave on High 15 to 20 minutes or until potatoes are hot and tender, stirring once halfway through cooking.
2 Add vinegar, mustard, salt and pepper to hot potatoes; mix well. Spread evenly in bowl. Cover, refrigerate at least 5 hours or until completely cold.
3 Meanwhile, in 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain. Peel eggs. Reserve 1 egg for garnish; chop remaining 4 eggs.
4 Stir mayonnaise into cold potato mixture. Add celery, onion and chopped eggs; toss gently to mix. Spoon mixture into large serving bowl. Slice reserved hard-cooked egg; arrange on top of salad. Sprinkle with paprika. Serve immediately, or cover and refrigerate until serving time.